Sterilization Machine

STERILIZATION MACHINE

Sterilization is a controlled heating process used to completely eliminate all living microorganisms, including thermoresistant spores, in milk or other foods. It can be obtained by moist heat, dry heat, filtration, irradiation or chemical methods. Low acid foods such as vegetables, meat and dairy products with Ph>4.5 can be made stable by subjecting them to a certain heat treatment at +100 °C or above. This heat treatment is called sterilization. Absolute sterilization ensures that no living microorganisms remain in the food. It is an intense heat treatment.

It is an intense heat treatment applied to foods at temperatures above 100°C in order to inactivate microorganisms. In foods with a pH above 4.5, the sterilization process is also applied, as heat-resistant and some of the pathogenic microorganisms are likely to develop in this environment and cause disease and spoil the food.

Sterilization is used to sterilize all kinds of food products. These include products such as milk, beer cream, wine, salad dressings, baby foods, tomato products, fruit and vegetable juices, soup.

Usually in sterilization, the product is canned or bottled and then heat treated in a sterilizer. Sterilizers can be batch or continuous. Various combinations of time / temperature can be applied in heat treatment processes, depending on product characteristics and shelf life requirements.